Preheat the oven to 180°C (160°C fan assisted) and line a 16x16 inch tin/pan with greaseproof paper.
In a saucepan over, over medium heat, melt the butter. Once it's melted continue to cook it until it JUST begins to brown. Don't let it burn. Once it's browned, remove it from the heat and allow it to cool a little.
Transfer to a large mixing bowl and mix in the brown sugar until it's smooth.
Stir in the egg and vanilla.
Stir in the flour and salt, followed by the pecans and caramels. Be very careful at this point not to overmix the mixture.
Pour the batter into the prepated pan and place in the center of the preheated oven.
Bake for 20-25 minutes, until the top has sealed and started to crack. They should be set in the middle when you give it a bit of a wobble.
Allow to cool in the pan for a while before transferring to a wire rack.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/cakes/pecan-caramel-blondies/